Black Rice with Mushroom Hash
  • CourseMain Dish
  • CuisineGluten-free, Vegan, Vegetarian
Ingredients
  • 1cup black rice
  • 2Tbsp olive oil
  • 2medium shallots, finely chopped
  • 2stalks celery, finely chopped
  • 2lbs mushrooms, chopped
  • 2cloves garlic
  • 1/4cup dry white wine or cooking wine
  • 1tsp fresh thyme leaves
  • 1pinch salt and freshly ground black pepper
  • 2Tbsp tomato paste, dissolved in 1/4 cup water
  • 1/4cup parsley, chopped
Instructions
  1. Cook black rice according to package directions.
  2. While rice is cooking, heat olive oil over med. heat in a large skillet. Add shallots and celery. Cook, stirring, until tender, about 3 min.
  3. Raise heat to high, and add mushrooms. Cook, stirring often, until they begin to color and stick to the pan, about 5 min.
  4. Turn the heat to med-high and cook, stirring often, until the shallots and celery are tender, juicy and fragrant, 5-8 min.
  5. Add garlic and stir for a min, then add wine, thyme, salt and pepper. Cook over med. heat, stirring often, for 5 min. Add diluted tomato paste, and cook for about 5 min, until browned. Stir in the rice and parsley, salt & pepper to taste. Serve with a salad.
Recipe Notes

Adapted from Martha Rose Shulman for the NY Times 

 

Black Rice with Mushroom Hash
Print Recipe
  • CourseMain Dish
  • CuisineGluten-free, Vegan, Vegetarian
Ingredients
  • 1 cup black rice
  • 2 Tbsp olive oil
  • 2 medium shallots, finely chopped
  • 2 stalks celery, finely chopped
  • 2 lbs mushrooms, chopped
  • 2 cloves garlic
  • 1/4 cup dry white wine or cooking wine
  • 1 tsp fresh thyme leaves
  • 1 pinch salt and freshly ground black pepper
  • 2 Tbsp tomato paste, dissolved in 1/4 cup water
  • 1/4 cup parsley, chopped
Servings:
Units:
Instructions
  1. Cook black rice according to package directions.
  2. While rice is cooking, heat olive oil over med. heat in a large skillet. Add shallots and celery. Cook, stirring, until tender, about 3 min.
  3. Raise heat to high, and add mushrooms. Cook, stirring often, until they begin to color and stick to the pan, about 5 min.
  4. Turn the heat to med-high and cook, stirring often, until the shallots and celery are tender, juicy and fragrant, 5-8 min.
  5. Add garlic and stir for a min, then add wine, thyme, salt and pepper. Cook over med. heat, stirring often, for 5 min. Add diluted tomato paste, and cook for about 5 min, until browned. Stir in the rice and parsley, salt & pepper to taste. Serve with a salad.
Recipe Notes

Adapted from Martha Rose Shulman for the NY Times 

 

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